Preparation
- Pierce the baked potatoes a few times with a fork, then place on a heatproof plate and microwave on high for 15 minutes, turning halfway, or until almost tender when pierced with a knife.
- Meanwhile, preheat the oven to 220°C, fan 200°C, gas 7. Cut the red onion into 12 wedges, then place at one end of a large, lined baking tray. Drizzle with the oil and season. Put the part-cooked potatoes at the other end of the baking tray and sprinkle with salt. Transfer to the oven for 20-25 minutes until the potatoes are completely tender and the skin has crisped up.
- Meanwhile, crush the garlic clove. Tip the tomatoes, garlic and a pinch of salt into a large saucepan and bring to a simmer. Bubble for 20 minutes until thickened. Cut the olives in half and use a vegetable peeler to thinly slice the cucumber into long ribbons.
- Once the potatoes are cooked, cut them in half and divide between 4 plates. Spoon over the tomato sauce, then top with the roasted red onion wedges and olives. Crumble over the Greek-style salad cheese, scatter with the dill and serve with the cucumber ribbons alongside.
Pile baked potatoes high with the flavours of a classic Greek salad. Starting the potatoes in the microwave cuts down on time, while a final blast in the oven results in crispy, salt-crusted skins.
